Chile-Rubbed Rib Eyes W/ Cherry Tomato Salsa

This recipe calls for Rib eyes, but I found that the Rib eyes can be a little tough. I substituted NY Strips for the Rib eyes and they turned out alot better for me.

• Ready In: 30 mins
• Yields: 4 steaks

Ingredients

• 1 1⁄4 teaspoons kosher salt
• 1  teaspoon ground cumin
• 1  teaspoon dried ancho chile powder
• 1  teaspoon dried oregano
• 1  teaspoon brown sugar
• 32  ounces  rib eye steaks
• 2  tablespoons olive oil
• 1⁄2 cup  diced onion
• 1  teaspoon  minced garlic
• 1  pint  mixed cherry tomatoes, halved
• 1  chipotle chile in adobo, seeded, minced
• 2  tablespoons fresh lime juice
• 1⁄4 cup  chopped cilantro

Directions

1. Combine 1 teaspoon of the salt, cumin, ancho chile powder, oregano, and sugar; rub over steaks.
2. Let marinate at room temperature while preparing outdoor grill.
3. Preheat stove top grill pan.
4. Grill steaks 8 to 10 minutes, turning once, for medium-rare, 10 to 12 minutes for medium.
5. Transfer steaks to a platter; cover loosely with foil while making salsa.
6. Heat oil in large skillet over medium heat.
7. Add onion and garlic; cook until softened, 4 minutes.
8. Add tomatoes, chipotle, and lime juice.
9. Cook, tossing mixture, 1 to 2 minutes.
10. Transfer salsa to a bowl; toss with cilantro.
11. Spoon over steaks.
12. Serve and enjoy.